I own and rock people’s faces off teaching ballroom dancing at Dancers Studio in St. Paul, MN. My husband and I compete professionally in American style and wrangle eight children in our spare time. I’ve been teaching and competing in ballroom dancing for over 25 years and have lots of opinions on it. I am an expert by any means, but there are quite a few dancers who are better than me and I have a solid knowledge of basic technique, so suck it.
Contrary to last week's post, where I complained about homemade versus hand made food and how NOBODY CARES, there are certain food things I am too lazy, cheap, or food-obsessed to buy in the store.
Vanilla extract – If only for a reason to buy cheap vodka (it looks so lonely sitting on the bottom shelf) or vanilla beans in bulk (a realtor's dream, my house smells like I'm baking cookies all the time), yet also because it's two ingredients and awesome *. Click here for the "recipe" and a vanilla bean buying source: vanilla!
Spice mixes – From cancer-curing Lawry's Salt to bacon rub, if it's essentially two or more herbs and spices mixed together, I'm going to look up the recipe and make it instead of running to the store and spending $1 more per jar on it… Even if it means asking around on Facebook for exotic spices and having lovely people hand-deliver them to me. (Thanks, Pouran!)
Brownie mix – All right, all right, sometimes I want a chewy, preservative-laden brownie that I have to mix 2 less ingredients together to achieve. But generally, I use my mom's recipe (which I haven't asked for permission to print, so I'll send you to the Star Tribune's recent brownie recipe which is supposed to be LEGENDARY).
Simple syrup – Ah hell, any syrup: chocolate syrup (yeah, like Hershey's), vanilla syrup (for coffee, duh!), even caramel sauce… Why pay 3 or 4 bucks for a bottle of something you can make for free? And is fun to make! And takes around 1 minute to make? (Caramel sauce takes a little longer, but it's as awesome as making marshmallows [food science!], so totally worth it.) Plus, you can buy fancy bottles to put your goods in AND/OR give them as Christmas gifts and people think you did something Fantastic.
It's Tuesday-ish and Monday was about a C-. (Homeschool started sort of for reals today and we've been working on medal tests at the studio, so I'm in grading mode.)
I was going to write a retort to myself about the food things I don't buy at the store anymore, but that will have to wait until tomorrow… er… later today.
On the plus side, I love looking up words that I'm pretty sure I know the definitions of and reading the true definition. They always make me laugh:
re·tort1
riˈtôrt
verb
say something in answer to a remark or accusation, typically in a sharp, angry, or wittily incisive manner.
Brilliant.
Also a plus, here's a picture of Mae Cake. Because she's pretty neat, even with food stuck in her hair.
And this…
Three years ago: Knot Quite, in which I come up with my pirate name.
This is not going to a political discourse on foreign or domestic policy.
Nah, people, I'm talking dancing.
Here in the U. S. of A, there are two styles of competitive ballroom dancing: American and International. They are similar, but not the same. Sometimes, there are dances that are named the same across the styles. Sometimes those dances have different techniques, and sometimes more obviously, they have different syllabi.
Let me try to spell it out for you using the seven dances that the styles have in common…
WALTZ
While a lot of beginner Waltz looks pretty similar in both American and International, there's a big difference between the two. In American style, you can [and should] break from dance frame.
This is dance frame:
[The dude's right hand is on the lady's shoulder blade while her arm rests atop his arm. He holds her right hand with his left hand.]
When you dance International style Waltz, you get in dance frame and you stay there.
FOR. EV. ER.
In International, there are things like Whisks and Promanade Chassés ending in OPP [outside partner position, not this]
and Reverse Pivots WHICH I SHOULD NEVER SEE IN AMERICAN WALTZ.*
If you're doing American Waltz, I expect to see a twirl of some kind for the lady. I expect to see TOTAL LACK OF RESPECT FOR DANCE FRAME.
I'm kidding.
Sort of.
Somewhere between complete restraint while maintaining dance frame and utter abandonment thereof, there's a perfect balance of open (two hand hold, shadow position, etc.) and closed (dance frame, dance frame, dance frame). In other words, 50% of the time, one should NOT be in dance frame. [This goes for all the American style Smooth dances.]
TANGO
American Tango consists of patterns that are made up of 8 counts (or patterns divisible by 8). Since many instructors teach American Tango with the not-quite-timing-specific "T…A…N G O" (who are these terrible teachers?!), many students forget that:
T…A…N G O = Slow Slow Quick Quick Slow = 12 34 5 6 78
Reagrdless of your memory, if your American Tango pattern ends on a "6", you're probably forgetting something.
International Tango, while it should "phrase out" at several points over one minute or so of dancing, does not have the same neat little packages. There are many steps that are 2, 4, 6, or 8 beats.
Many of the steps between the two styles are quite similar, they are not the same. While you may do the International basic of Two Walks to a Progressive Link in American, you must follow it up with something like Argentine Walks (which will give you a 16 count amalgamation).
You may not do a Closed Promenade in American Tango.
A) It's 2 beats shy of 8.
B) IT'S NOT A STEP IN AMERICAN TANGO.
This is why I have a problem with the Twist Turn. Yes, it's on both syllabi (or at least most of the American versions, of which there are a feeeew), but it's such a quintessentially International step, I get suspicious of its use in American. It's like a gateway drug to doing your Standard routine in American.
WHICH IS NOT ACCEPTABLE.
FOXTROT
Foxtrot is the easiest dance to call foul on since there are no steps in common between the two styles.
If you do a heel turn in American Foxtrot, you're
A) working way too hard
B) disqualified out of lack of respect for Fred Astaire and Gene Kelly.
VIENNESE WALTZ
Like unleaded Waltz, there are many steps in common (well, four… exactly four) between the A and the I, but the dances are different.
Again, like Waltz, I love basics in closed dance frame for American, but AGAIN WITH THE TWIRLS. AND THE ARMS. AND THE "THOUSAND YEARS".
[Come on, you know you love dancing to this.]
CHA CHA
The Rhythm/Latin dances are a little bit trickier to differentiate. There's a vaguely-worded, and not entirely consistent, divergence in technique that make the two styles not the same…sometimes. The biggest difference tends to happen in the step lists, and even many of those are almost identical.
But let's be clear: there is not a Fan on the American step list. Like, not ever.
RUMBA
Okay, Rumba is the Foxtrot of the South American-inspired dances. There's not really that much in common between American and International Rumba besides the name "rumba". The timing is different, the tempo is different, the technique is more pronounced, the basic step doesn't even have the same shape.
Let me reiterate: THE TECHNIQUE IS MORE PRONOUNCED. Generally speaking, it's nice to see a Cuban, bent-knee action when moving from foot to foot in American. NOT the International style, straight leg weight transfer as a default. Thank you.
SWING/JIVE
Even those these two dances don't share the same name, they're related. Both involve Rock Steps (or Links) and two Triple Steps (or Chassés) as the basic figure. They share many of the same steps on their syllabi. In fact, nearly all of them.
The big difference is the technique, which happens to be a reflection of the musical tempo. While both dances use a swing rhythm, or Rock beat, for their music, the tempos are on two ends of the spectrum. Jive is fast, and it's basic movement in mostly in place, with an energetic up and down bounce. Swing, on other hand, is a bit blues-ier, using its extra time to allow movement across the floor (relatively) while getting more of a "dig" action (or "scoop") on the bottom of the bounce and a more exaggerated "swing" of the hips.
While it's admirable to try to produce the look of Jive (the kicks! the hops! the flicks!) to a Swing, your energy is being wasted in the wrong direction. So stop it.
When In Doubt
If your head is spinning after all this, do the easy thing: check your syllabus (make sure you're looking at the correct style and under the organization for whom you are competing). Check YouTube. Check Google.
"Crossbody Lead, International Cha Cha, Bronze syllabus"
No results? DON'T DO IT.
Feeling trapped by your style and level? Consult a professional. Many professionals (who dance foundation levels for years while teachingmany different students) have found interesting, challenging, and invigilation-proof ways to put together basic figures [even if it's just to entertain themselves].
Slate stated the obvious: it takes time and money to cook food and often the people you cook for don't love it.
What's the freaking alternative, Slate? Eat fast food and die early? NEAT.
But that stupid article brought up an ongoing debate that I've been hearing: does anyone care about homemade?
I've had MANY converations with friends about cooking from a box versus cooking from scratch and the results thereof.
My awesome Hair Queen and I like to discuss food and cooking. She digs making fresh pasta dishes and amping up box stuff with fresh ingredients, like one does for health and convenience's sake. Her husband eats it willingly, but also quips, "Can't you just make it like the box says?". So one day, she made Kraft Mac and Cheese as the gods intended and her husband exclaims, "What did you put in this?! It's sooooo good."
Sigh.
I've had the same experience in different forms: making brownies from a box versus my mom's awesome from-scratch recipe and the box "recipe" gets accolades, pizza that I upwrap cellophane from versus my made-all-things version where the frozen kind wins everytime, homemade bread is too hole-y/un-uniform compared to store-bought, etc.
All that experimenting with a different recipe every night? Not usually met by moans of delight (although, throught some miracle, my kids always compliment and thank me for meals, even if they don't like it). I understand why my mom and dad ended up generally cooking the same rotation of 15-20 dinners or so: it was easier to please everyone and took relatively less time than Cooking/Experimenting.
The question with the Slate article and the debate in general, is how do you love cooking, but save money and time, while keeping your family well-fed AND healthy?
I've been sporadically plowing through The Classics on my list of Books to Make Me Smarter, like Atlas Shrugged and Anna Karenina. But now people think I know how to read, so they give me books.
It all started with The Fault In Our Stars. While it was a good (and relatively fun) read, SAD.
Staying on the teen lit train, along came Divergent. Better than Twilight, not as good as Hunger Games, DEPRESSING AS HELL.
A trip to the book store was in order. I picked up the book I had started at my brother-in-law's wedding last year while hiding in the bathroom from the immeasurable family: The Life of Pi. I was rewarded with an amazing story with an optimistic ending (or an infuriating one, depending on your take). Yay!
Let the Great World Spin, which I SWORE was on The List, also came along in my bag. The premise sounded promising: a daredevil Frenchman walks across a tightrope strung between the Twin Towers before they were quite completed; the stories of ordinary New Yorkers on the streets below intertwine around that day.
Hated it. With only glimmers of hope or happiness for a select few (like, 2?) characters, and a mere handful of pages describing the unbelievable walk in the sky, the book made me want to turn to Tolstoy for lightness.
Let me repeat that: I wanted to turn to a classic Russian writer from the 1800s for levity.
It made me more bitter, after reading the whole dismal book, to find that Let the Great World Spin was NOT on my book list.
Bah.
Humbug.
One year ago: Coffee II, in which I make coffee…again.
If you like to cook or bake and you don't follow Food52 (likewise with The Kitchn), you're missing out. They constantly churn out great tips, recipes, and pretty gadgetry to inspire your daily dining.
Recently, there was the mind-blowing link to a fuss-free ice cream recipe by Nigella Lawson; a recipe that promised four ingredients, a maximum 10 minutes of effort, and an amazing frozen confection a few hours of freezing later.
SOLD.
The news came right after my beloved Coffee Heath Bar Crunch from Ben & Jerry's got a makeover in favor of non-GMO toffee bars.
Now. You know. Non-GMO = fantastic. I mean, really. I'm a big fan of non-GMO products and just real food in general.
But SOME THINGS SHOULD NOT BE MESSED WITH.
LIKE MY ICE CREAM.
The new toffee pieces that B&J are using are more burnt and less buttery and I was sad, so the possibility of creating my own coffee HEATH BAR ice cream at home was EXHILARATING after spotting this recipe by Nigella.
The recipe is almost too easy; there was even a trip to the liquor store to make things merrier. Pour the four ingredients in the Kitchenaid mixer bowl, turn on the mixer to a medium speed for about 5 minutes, and put the contents in a fancy-ish bowl to pop in the freezer.
6 hours or so later, I dig in.
Y'all, it was really good. Rich, creamy, coffee-y.
But about 4 spoonfuls in, I called it a day.
WHAT FUN IS THAT?!
I mean, if I open a pint of ice cream, I fully expect more than half of it to be gone [4 servings my ass] when I am sated.
Two weeks later, I sadly left the remaining contents in the sink to melt down the drain. Because what kind of sick pint of ice cream sits in the freezer for two weeks?
No pint I've ever known.
On the plus side, if I were to serve it a la Italy, on adorbs little brioche buns to a dinner party or some grand gathering, I would totally make the recipe again. It would be the most impressive, easy, delicious, fattening dessert!
No, don't stop looking at me. Because you're delicious.
Let me explain.
Recently, I had the opportunity to try some food from Schwan's.
I mean, really, the only things I could think of (until now) when "Schwan's" was mentioned were the scene from Billy Madison and the trucks I would see in the neighborhood as a kid.
But mostly Billy Madison.
Because… Classic.
Anyhow, I ordered off their slick, nicely organized website (they even have AN APP for that) after talking to the supremely helpful, and funny and clearly food-loving, sales rep, Jason. He gave me a million recommendations for products to try. He also gave me a MAGICAL recipe using their Salmon Burgers. I thought maybe he was reading it off the website because he was VERY detailed about everything, but after looking around on the recipe section on their website, I couldn't find it. Therefore: Jason the sales rep = magic.
I was a LITTLE skeptical about a grocery delivery service AND frozen food. I mean, expensive, right?
Not so much! I did some cost comparison with similar foods I'd buy at Target or Aldi or whatevs and it works out pretty much the same, even with the delivery fee (which, btw, is only $1.75 PER ORDER). Plus, they seem to have coupons for everything: new customers, sort of new customers, featured products, seasonal stuff, etc. Food is coming to me at my house and it's not costing an arm and a leg? OKAY.
When they delivered to my house (you get a couple options of times and days), the very nice delivery guy let me pay him at my door. AND the total was cheaper than my original invoice, since something I had bought had gone on sale since I submitted my order.
But how's the food?
Just so you know, I ordered a semi-random assortment of things to get an idea of what worked: some pre-made meals, some freezer treats, some staples…
First, let me start with my #1 favorite buy. The Bomb Pops.
You might know, I'm a bit of a popsicle connoisseur. Each time I've been pregnant (and I'm on my fourth), I crave frozen confections. I've tried just about every brand and flavor of store-bought treats and these are by far one of my Top 3.
They have great flavor; I can taste the change from cherry, to lime, to raspberry (so many just are a color, but have a pretty generic flavor). They're low-fat (which most popsicles are, but it stills sounds nice). They're obviously frozen, but they're not TOO frozen, you know? I can bite them without my teeth freaking out… In other words, they have a pleasing texture. They're a great size; perfect of my kids for a treat, but if I have two (after they go to bed, of course), I don't feel bad.
Next up, the Salmon Burger and the Magical Recipe.
Fry up your salmon burgers in some sesame ginger dressing (I made my own, but Jason recommended Trader Joe's).
Cut a ciabatta bun in half and throw some horseradish sauce on it (note: I generally deny my Polish roots and do not love, or even like, horseradish, but it's GOOD here).
Layer some thinly sliced red onion and arugula on there.
When your salmon burger is nearing perfection, place a slice of smoked gouda on top of it and cover your skillet to melt it.
Lovingly combine your Asian-y fishy burger with the bun, sit down, and ENJOY.
I would order in a restaurant and LOVE. All with about 10 minutes of work? OKAY.
Vanilla Ice Cream? It's a bit of a no-brainer on this one – creamy, rich, and Vanilla. It's not super-thich like some of the premium brands or custards, but it's an old-fashioned ice cream that makes great sundaes, milkshakes, "a la" to pies and the like.
Chicken Enchiladas? I was a little disappointed when I opened the [deceivingly] large box and slid out the oven-safe baking dish.
"Humph," I thought.
THAT won't go very far. I prepared a salad to accompany my seemingly-meager chicken enchiladas. I served three adults (my friend had stopped over for dinner unexpectedly) and three kids AND THERE WERE LEFTOVERS. Granted, it said there were 6 servings, but I was surprised. (Note: my kids basically split 2 enchiladas, which don't come out of the pan in the beautiful, fully-intact fashion that the picture shows, while us adults each had one full serving.)
The food itself was yummy. Really decent comfort food; perfect for a fall dinner; cheesy, chickeny, tortillay. Like something I'd MAKE, but without having to make it.
The potstickers were also very good. It seems like a lot of their snacks, appetizers, and bulk meat are pretty comparable to Costco and Sam's and the like. The quality is great, you get decent-sized packages (perfect for parties), and it's about the same price. But Schwan's delivers.
Boom.
Winning.
Even though I haven't tried everything from the first order, I already placed another go-around. Bomb Pops are def on the list.
Three years ago: Twofer, in which I make two things instead of one.
Yes, folks, it's about that time to round up this long running series (read Part 1, Part 2, Part 3, Part 4, and Part 5 here). Today, I'm going to get existential on your dancing.
The Je Ne Sais Quoi
While it's hard to say that judges mark you on something as vague and uncalculable as charisma, if I'm wavering between one couple or another, there are random charms that might push you into first place.
It's hard to put a finger on what exactly these qualities are, but here I go sticking my finger on them:
an amazing smile – there's A LOT to be said for someone who is clearly having a good time. One of my favorite [many time national and world professional finalist] Smooth dancers often smiled through her whole Tango. HER TANGO! And it WORKED. Even if you're dancing a "serious" dance, it's awesome to let your love of dance shine through… your face.
chemistry with your partner – you can't fake this one, no matter how many acting classes you take. There are a lot of gestures that say "chemistry" and those are great to implement, but there are some couples who you just want to see make out when they're dancing. Think you have to be smooching your partner in your spare time to get this reaction? Nope. Often, it's partners who are NOT together, couples who can't stand each other (ever, or just at the moment) or even couples who aren't of the same… persuasion, but they have an electric vibe that makes it hard to tear yourself away. It's basically luck of the draw, but it's an eye-catching factor nonetheless.
an odd package - there was the Junior competitor who looked like she was going to murder everyone because she was very clearly not having fun, but she was killing her moves instead; there's the classic above/below-average height/weight/age competitor who kicks your butt, but who you initially wrote off as too [fill in the blank]; there was the UGLIEST dress ever. Usually, this doesn't happen to purpose, but I'm going to watch it (and love it) when it does.
a perfect package – sometimes, couples get it right: the hair, the makeup, the costumes, and the coordination of all of it between the man and lady. They're just nice to look at. It's doesn't have to be expensive, but it does require a lot of thought… and second… and third opinions.
a clear winner – there are competitions where a clear winner shows up. You know, you're at a small, two-day comp and then a national finalist shows up? Bask in the glory of the living the meaning of "Dance like no one is watching" because even your mom is probably watching that couple. Unless that couple is you. And then, heyyyyyy, LOOK AT YOU.
Not to channel my inner self-help guru, but to help you find your "je ne sais quoi", ask yourself a few questions:
what makes you different? Do you have long arms? Can you spin/kick/smile like a champ? Do you have a great sense of style? Do you love the color pink?
how can you use your unique neatness? Can you learn/incorporate amazing arm styling into your repertoire? Could you add an extra spin/kick/smile to your routines? Would you work with a designer to create the perfect dress? Will you make all your costumes pink?
don't know the answers? Ask around. Your teachers, coaches, friends, and family can help you out. In fact, that's what teachers and coaches do for a living.
Go forth and conquer, my dancers.
One year ago: Vintage Crochet, in which knowing is half the battle.
There are certain things in my kitchen I literally THANK GOD FOR every time I use them.
Here's they are:
OXO Oven Mitt – This post might end up seeming like an ad for the OXO brand, and let me tell you, it is in no way sponsored. I just really love their products. I'm not a huge fan of kitchen gadgets, but a cook needs an oven mitt. These damn mitts not only are long enough to cover my wrists (which I have often singed on the oven's edge while not fulling paying attention to what I was doing), but they have a freaking magnet on them, so you can attach them directly to your oven and not hide them in a drawer and have to search for them while your cookies are burning. And OMG, they come in different colors than the black ones I have.
OXO salad spinner – I love to buy lettuces (and sometimes eat them), but I often forget about them until they are composting in my crisper drawer. Of course, I tried Jamie Oliver's tip for storing greens, but that wasn't fun. I finally caved and bought a salad spinner, thinking I really wouldn't use it much and I was wasting $30. False. It is awesome. A) It holds a huge amount of lettuce. B) It has kept my greens not only edible, but CRISP for two weeks [what?! I was out of town for a week!] C) The little ladies think spinning the leaves dry is a huge treat and let's face it, it is. D) It comes in stainless steel, if you want to spin your salad like a bad ass.
Kitchenaid mixer – I mean, duh, right? Back when I got it, I didn't really know how much I would use it, because I had lived for 30+ years without one. Then I wore out the worm gear on it making pizza dough and it was out of commission for a few months while I researched fix-it shops (there weren't any) and parts and DIY options (HUSBAND TO THE RESCUE). After it was fixed and I made my first batch of cookie dough, HALLELUJAH! It just makes things easier. Plus, they're pretty.
Riot and Frolic 